- 1/4 cup (1/2 stick) unsalted butter
- 4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm. DO AHEAD Can be made 1 week ahead. Keep chilled. Rewarm before using.
Pain perdu with confit leeks
Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.
Ottolenghi Roasted Leek (or fennel) Confit with Lentils
Leeks cooked confit in olive oil, with lentils, lemon, dill, tarragon and parsley. Blitz 1/3 of the confit leeks with whole milk yogurt and mustard to make a mustard yogurt cream sauce that ties the dish together.
puy green french lentils (or any really work here!)
fresh herbs (parsley, dill, tarragon)
leeks (this recipe works with fennel as well, free to to swap out)
Preheat oven to 350 degrees F.
chop leeks into .5 inch - 1 inch rings, you can use the tops of the leeks as well.
Arrange sliced leeks in a shallow baking pan. Drizzle plenty of olive oil over leeks, add salt and pepper, thyme, chopped garlic, and toss mixture to evenly coat.
Roast leeks, stirring every 15 minutes, until golden and melted, about 45 min to 1 hours. Add more oil if leeks begin to dry out and brown. Essentially, they are done as soon as they taste good to you.
Add lentils and stock or water to a saucepan. Use the ratio of 3 parts liquid to 1 part lentils (6 cups liquid to 2 cups lentils).
Bring to a simmer, then simmer 15 to 20 minutes until tender. At around 15 minutes, taste and assess doneness. Keep cooking until the lentils are tender. Drain.
To make the yogurt sauce blend together:
1-2 tablespoon dijon mustard
fresh garlic to taste (tops and some of the bulb)
Lemon juice to taste (i use juice of a half lemon, about 1 tablespoon)
scant 1/4 cup of the leek confit
Combine leeks and lentils together. Top with chopped herbs, flake salt, and a generous drizzle of olive oil. Serve with yogurt mixture on the side or drizzled on top.
- 2 tablespoons butter
- 5 leeks - white and light green parts sliced, separated into rings, and rinsed
- ¾ pound baby carrots with tops, peeled and trimmed
- ¼ cup dry white wine
- 1 ½ cups chicken stock
- 1 teaspoon chopped fresh thyme
- 1 pinch white sugar
- 1 pinch freshly ground nutmeg
- 1 pinch salt to taste
- 1 pinch ground white pepper to taste
Melt butter in a saucepan over medium heat. Add leeks cook and stir until translucent, 5 to 10 minutes. Add carrots cook and stir for 3 minutes. Pour in wine cook until mostly evaporated, 3 to 5 minutes.
Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Locavirgin: Roasted Leek Confit
Roasted leeks: who knew they could be so awesome? In doing some advance research on allium recipes for the March Can Jam, I came across this recipe in The Glass Pantry for leeks, slow-roasted in olive oil. Simplicity itself: leeks, oil, salt, pepper. The roasting and the fat combine to extend the (already pretty impressive) storage time of the leeks, and the flavor? Outrageous.
This is an easy way to work local foods into your diet even if finding time to cook is a challenge. You can roast the leeks on a weekend afternoon, or while doing laundry or straightening the house, or late in the evening while you are reading or watching TV. They need little attention, except a stir every 15 minutes or so, and once done can be popped straight into the fridge. Once they are in there you’ll find a myriad of uses: tossed with pasta, spread into a sandwich, added to soup or pizza. My batch lasted less than 24 hours: next time I’ll double the recipe!
Leeks are a winter-hardy crop and are available at most farmer’s market even in the dark days of February. Tender young leeks will start appearing as March and April bring more and more spring greens to our markets. I used local butter in place of olive oil in this recipe although either will work well. This recipe is the very definition of “local fast food” prepared in advance and enjoyed at leisure, this roasted leek confit will have you stocking up on leeks at the market this Spring.
To use leek confit in recipes, check out Options below and Roasted Leek Confit Pizza.
Adapted from Confit of Roasted Leeks in The Glass Pantry by Georgeanne Brennan
Roasted Leek Confit
- 2 lbs leeks (1 and 1/4 lb trimmed), sliced in half lengthwise, washed well, and sliced to 1/4-inch
- 6 tbsp butter, melted (or about 1/3 cup olive oil)
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 350 degrees F.
- Arrange sliced leeks in a 9″ x 13″ shallow baking pan. Drizzle melted butter over leeks, add salt and pepper, and toss to evenly coat.
- Roast leeks, stirring every 15 minutes, until golden and melted, about 1 to 1 and 1/2 hours. Add more butter (or oil) if leeks begin to dry out and brown. Essentially, they are done as soon as they taste good to you I roast mine for a long time and let them get slightly brown, but you can stop at 45 minutes or so when they are still golden and very soft.
- Transfer to a clean pint jar to store. Serve warm or room temperature.
Yields about 1 and 1/2 cups.
Give your thinly sliced leeks and lemons the low-and-slow treatment to spruce up your roast chickens, sandwich spreads, and dressings.
I’m going to take a big swing here: confit does to food sort of what a dip in a bubbling Jacuzzi does to me after a long day. It relaxes, but it also rejuvenates. Unlike a hot tub’s cauldron of chlorinated water, though, a confit involves a warm pot of fat, which transforms and delicately tenderizes its contents, whether that’s chicken thighs or a handful of spring alliums and thinly cut lemon slices.
Duck legs are probably the most iconic recipients of the confit treatment—and a bistro menu staple. The process of making them involves warming duck fat—and I mean just warming it, not even really bringing it to a simmer (and definitely not to a boil)—and then submerging duck legs in that warm fat. This Goldilocks duck fat temperature usually falls into a range from 170 to 250 degrees Fahrenheit. After bathing for a few hours on low, the meat transforms to a pleasurable, fall-off-the-bone-tender texture.
That pot full of fat regulates the temperature differently than, say, the dry air in an oven or the quietly bubbling chicken stock in a braise would. This type of cooking was historically a way to preserve meat by gradually drawing out the moisture, replacing it with fat, and then storing the meat in this fat to be reheated and served later.
As luxurious as a confited duck leg can be, most of the time, when I employ this technique in my kitchen, it’s as a way to turn vegetables into velvety sides (like whole tomatoes, eggplant, or fennel for glistening salads with peppery greens) or a powerful condiment, like the leeks and lemon recipe below.
Vegetables and alliums take much less time to cook than tougher, bone-in pieces of meat like a duck leg or even carnitas from pork shoulder, and the resulting infused olive oil can be employed as a sauce, a vinaigrette base, or even easily used again to confit a different vegetable. Think of the oil left over from gently cooking some cloves of garlic on the stovetop until they’re meltingly soft. Sure, the garlic itself is spreadable, sweet, and delicious—but the oil it was cooked in is just as useful in the kitchen.
The result is a potted condiment that’s jewel-like and fully relaxed, that uplifts almost anything you put it on.
This is why I love to cook delicate rings of leeks and thin triangles of lemons together in a bath of just-warm olive oil until everything is slightly softened and the flavors have melded together. It creates a really delicious oil I can use on anything, and it’s arguably way more versatile than the well-known garlic version. Leeks, like garlic, are alliums, but they have the complexity of tasting mildly like garlic and onion at the same time. Lemons, normally juiced or zested for bright acidic or floral flare, maintain those qualities even when confited.
The result is a potted condiment that’s jewel-like and fully relaxed, that uplifts almost anything you put it on. Eventually, the confit and oil will solidify in your fridge, and you might think storing it in multiple containers will make it easier to use, but I find that fussy. I just store the whole batch in one large container, spoon out the amount of confit I want at the time, and gently rewarm it in a pan before using it, allowing the flavors to dictate my cooking over the course of the week.
Say I’m just about to roast a whole chicken I’ll spoon out a half cup of confit from the refrigerator before I start cooking, and this might be enough time for it to melt before I cut the roasted chicken into pieces. I’ll then toss those chicken pieces in a bowl with a few handfuls of arugula, some sort of cooked grain like farro, maybe a legume like big, creamy corona beans, and that now-room-temperature confit. The result is a salad that’s all-purpose and all flavor. Perhaps I’ve made steak and potatoes. This sweet and acidic condiment can be spooned over the sliced steak and those tots. If I wanted a whole baked potato, I’d slather a hefty amount of sour cream on it (like a normal person), but then I’d drizzle this confit over the top with some crumbles of bacon.
Want to add some character to a flat vegetable sandwich? Try saturating your bread with this confit before adding aged white cheddar, sliced avocado, and cucumbers. Or simply add a little white wine vinegar (or fresh lemon juice) to these leeks and lemons for a quick salad dressing. And when the leeks and lemons have been used up, and all that’s left in the jar is olive oil? Just drizzle it on some freshly steamed rice.
How to make healthy pizza dough (gluten-free)
Like many people, gluten and I don’t get along so well anymore so I try to omit it when I can. Fortunately, there are many substitutes these days (that actually taste good), so I don’t miss it. For this recipe, I used King Arthur’s Gluten-free All Purpose flour.
Don’t let the idea of making regular or gluten-free pizza dough intimidate you. I used to run the opposite direction if I saw “yeast” in a recipe but it’s simple to use. Add active yeast and a touch of sugar or honey to warm water (this activates the yeast). Water should be 105°F to 115°F if you have a thermometer.
While the yeast is blooming (which takes 5 minutes), add the dry ingredients to a standing mixing bowl and combine.
After 5 minutes, add the yeast mixture and olive oil to the dry ingredients, while mixer is on low. Then, turn up the mixer to medium-high speed and beat for 3 minutes. The mixture will be thick and sticky. Note: you must use a stand mixer or electric hand mixer to make this dough mixing by hand doesn’t do a thorough enough job.
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Coquette Café Pork Loin with Mustard Spaetzle and Leek Confit
- Description: Rick McKee, Milwaukee, requested the recipe for pork loin with leek confit and mustard spaetzle from Coquette Café, 316 N Milwaukee St.
He wrote: &ldquoI&rsquod really love to get the recipe from Coquette Café. A friend and I had this for dinner last night, and it was absolutely fantastic.&rdquo
2 pounds center-cut pork loin, cut into four 8-ounce portions
½ cup lemon juice
¼ cup corn oil
3 shallots, sliced
3 garlic cloves, sliced
2 bay leaves
3 sprigs thyme
1 tablespoon lemon zest
½ teaspoon ground pepper
Mustard spaetzle (see recipe)
Leek confit (see recipe)
Grainy mustard sauce (see recipe)
Unsalted butter to sauté spaetzel
1 large pickle, julienne cut
4 whole eggs
2 egg yolks
¾ cups buttermilk
1/3 cup water
2 ¼ teaspoons whole-grain mustard
¾ teaspoon Dijon mustard
1 tablespoon kosher salt
Pinch of ground pepper
1 tablespoon unsalted butter
3 cups flour, sifted (about)
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
2 medium leeks, trimmed, halved, cleaned under warm water and cut into 3/8-inch slices
Kosher salt and freshly ground pepper to taste
1 tablespoon chopped shallot
2 tablespoons white wine
2 tablespoons heavy whipping cream
1/8 teaspoon ground nutmeg
¼ teaspoon lemon juice
Grainy mustard sauce:
1 tablespoon olive oil
2 large (about 2 ounces) shallots, peeled and cut in brunoise
¼ cup red wine vinegar
¼ cup white wine
2 cups pork stock (see note)
2 tablespoons whole-grain mustard
Kosher salt and freshly ground black pepper to taste
Set pork in a large zipper-lock bag. Make marinade by combining lemon juice, corn oil, shallots, garlic, bay leaves, thyme, lemon zest and pepper. Mix well and pour over pork. Marinate in refrigerator up to 24 hours.
Make mustard spaetzle, leek confit, and grainy mustard sauce. Set aside until ready to use.
Remove pork from marinade and drain well.
Cook on a hot grill until meat reaches medium doneness, or until desired doneness.
To assemble: Sauté the spaetzle in butter until they just start to brown. Do not cook too long or they will become hard. Divide spaetzle among 4 serving plates, then top with leek confit. You may have additional spaetzle left over.
Place pork on top of leek confit, then place pickle slices over pork. Drizzle mustard sauce on and around the pork. Serve with your favorite pilsner beer.
Mustard spaetzle: Bring a large pot of salted water to a rapid boil.
Meanwhile, in a large bowl, combine all ingredients except the flour and mix well.
Add 2 cups of the sifted flour and mix. Continue to add the additional cup of flour until batter pulls from side of bowl. If batter is too thin, add additional flour gradually until batter pulls away from side of bowl.
Using a perforated pan, a food mill or a spaetzle-maker, drop the batter into the boiling salted water.
Do not crowd the water or they will cook into one big spaetzle. (If necessary, make spaetzle in batches.)
When spaetzle float and the water is just about to return to a boil, turn down heat and simmer about 1 minute. Drain, shock in cold water then drain again.
Note: This recipe makes a large portion. You may have some extra spaetzle leftover.
Leek confit: Place a sauté pan over very high heat. When pan is hot, add oil and butter. When mixture is hot, add leeks. Season lightly with salt and pepper and quickly sauté 1 to 1 ½ minutes. Add shallot and sauté 30 seconds. Add wine and reduce to dry. Add cream, nutmeg and lemon juice and reduce to just coat leeks. Adjust seasoning with salt and pepper. Reserve and reheat when needed.
Grainy mustard sauce: In a saucepan over medium-high heat, add oil and shallots and sauté about 1 minute. Add vinegar and reduce to almost dry. Add wine and reduce to almost dry. Add stock and bring to a boil. Reduce heat and simmer until mixture is reduced by about half. You will need about 1 cup of sauce. After sauce is reduced, whip in mustard and season with salt and pepper.
Note: For this recipe homemade pork stock works best however, chicken stock can be substituted. If using chicken stock, the sauce will not get to the proper consistency and will be a little thinner. If too thin, thicken with a cornstarch slurry or a little arrowroot. You also could add a little more mustard to thicken if desired.